COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY

@inproceedings{Metwally2014COMPARATIVESF,
  title={COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY},
  author={T. Metwally and Howida El-Habat and M. El-Malky and A. Barakat},
  year={2014}
}
Food industry shift to use modern techniques and non-traditional components in the production of traditional foods for maximizing the nutritional value of these products inductive meet growing consumer appetites for this type of food. Scientists have discovered that biological compounds with antioxidant effects, such as phenolic and polyphenols compounds have a role in the prevention and treatment of the body from heart disease, cancer tumors and some diseases of aging, such as Alzheimer's. The… Expand
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